Huang Yung-Hsin | Graduate Institute of Food Science and Technology, National Taiwan University

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概要

関連著者

Chou Cheng-chun
Graduate Institute Of Food Science And Technology National Taiwan University
Lai Ying-jang
Department Of Food Science National Kinmen Institute Of Technology
Lai Ying-jang
Department Of Food Science National Quemoy University
Huang Yung-Hsin
Graduate Institute of Food Science and Technology, National Taiwan University
Huang Yung-hsin
Graduate Institute Of Food Science And Technology National Taiwan University

著作論文

Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean(BREWING AND FOOD TECHNOLOGY)

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